You’ll never open a jar of cheese dip again after one bite of this crazy good homemade Chipotle Chorizo Queso Dip.
I can name most of them off the top of my head: goat cheese, feta cheese, multiple kinds of cheddar, blue cheese, fontina, gruyere, swiss, jack, parmesan, pecorino, even something called a German butter cheese. Clearly I have a small obsession with cheese. So, naturally when I decided to create a fun dip for the upcoming March Madness festivities, I opted for something cheesy. Because I. Love. Cheese.
Most people associate queso with a can of Rotel and Velveeta cheese. Hey, we’re all guilty of our own unique food pleasures, and I’m no one to judge if that’s your thing. But I do suggest trying to make your own queso at least once. It really isn’t hard, and I’m convinced that if you make this Chipotle Chorizo Queso Dip, that processed cheese stuff will be a distant memory.
Fair warning: If you’re looking for silky smooth queso, this isn’t your recipe. I like my queso chunky and full of flavor, which is why you see spicy chorizo and smoky chipotle peppers in the ingredient list. I also used two different types of cheese, Quesadilla and Cotija. The Quesadilla cheese melts extremely well. The hard, crumbly Cotija? Not so much. But I loved the salty flavor profile of this cheese in tandem with the mild, smooth Quesadilla cheese that I used it anyway. You can omit the Cotija and use all Quesadilla cheese if you prefer a smoother queso.
This Chipotle Chorizo Queso Dip is best served immediately after it’s made, but I have successfully reheated my leftovers with minimal impact on the dip. But if you’re having a group of people over to watch the upcoming NCAA basketball tournament, I wouldn’t be concerned about leftovers. I’d be more worried about reserving your seat in front of the dip bowl.